Recipes: Honey Chicken Nuggets
Serves 4
You will need:
Filling:
5 tbsp Boyne Valley Honey
1 cup powdered milk
58g butter (melted, and cooled)
228g cottage or cream cheese
2 lemons
Boiling water
Crust;
6 tbsp melted butter
12 tablespoons crushed digestive biscuit.
Directions:
To make the crust, mix the crushed biscuits with the melted butter.
Press the mixture into the bottom of a cheesecake dish and
refrigerated until the crust hardens.
To make the filling, combine honey, powdered milk,
melted butter, and the rind and juice of 2 lemons in a liquidiser and blend.
Add the cheese and a little boiling water and blend again.
Pour into the prepared crust and chill in fridge for at least two hours.